Pumpkin Pasta

5 from 2 votes

This Pumpkin Pasta is Chorizo-spiced and oh so comforting. Tender spaghetti is tossed in a simple sauce made with ground cumin and coriander, pumpkin puree and crème fraîche for creaminess. It’s completely vegetarian, incredibly quick and easy to make in 20 minutes and it makes the perfect fall dinner served with this Fall Harvest Salad and Profiteroles.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Mexican-American

Diet: Vegetarian

Servings: servings

Author: Adrianna Adarme

Cost: $10

Equipment

1 medium sauce pan
1 cast iron dutch oven or large pot

Ingredients

2 tablespoons Countryside Creamery unsalted butter
1 shallot minced
2 garlic cloves minced
1 teaspoon ancho chile powder
1 teaspoon Stonemill ground cumin
1 teaspoon Stonemill salt
1/4 teaspoon Stonemill dried oregano
1/4 teaspoon ground coriander
Pinch of SimplyNature organic ground cayenne
Pinch of ground cloves
3/4 cup Baker’s Corner 100% Pure Canned Pumpkin or SimplyNature organic pumpkin
3 tablespoons Friendly Farms plain Greek yogurt OR crème fraîche
3/4 cup reserved pasta water divided
1 pound SimplyNature organic spaghetti or pasta of choice

Instructions

In a medium saucepan, set over medium heat, add the butter. When melted, add the shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Mix in the chile powder, cumin, salt, oregano, coriander, cayenne and cloves. Cook for 1 to 2 minutes, until the spices are fragrant. Add the pumpkin puree, yogurt or crème fraîche and mix until warmed, about 2 to 3 minutes. Give it a taste and adjust the salt to your liking. It might be a bit salty but it’s ok because the pasta will need it! Set aside.
Meanwhile, bring a cast iron oven filled with salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 3/4 cup of pasta water and set it aside. Drain the pasta and add it back to the cast iron oven.
Add the pumpkin mixture to the pasta and pour in about 1/2 cup of pasta water. Toss until the pasta is evenly coated in the sauce. If needed, add an extra 1/4 cup of pasta water. Divide amongst plates or bowls and garnish with pepitas.

Notes

Tips and Tricks

Pasta water – Save at least 3/4 cup of the pasta water to add back into the sauce. This starchy water will thin out the sauce so that it will coat the pasta better without making it runny.
Pumpkin sauce – Since the sauce comes together so quickly you can easily make it ahead of time. Double it and store it in the fridge for up to 3 days. Allow it to cool then portion the sauce into a freezer-safe storage container to freeze for up 3 months. Reheat over the stove with a bit of pasta water until it reaches your desired consistency.
Uses for leftover pumpkin: This recipe calls for 3/4 cup of canned pumpkin puree so you’ll probably have 1 1/4 cups leftover. Freeze it or use it to make Butterscotch Pumpkin Pie, Pumpkin Tres Leches Cake, or Pumpkin Macaroni and Cheese.

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